Rum Pound Cake

I can’t remember an Easter as a child without a pound cake on the table. Its always been a tradition in my home. A tradition that I plan to carry on to my own family some day. Pound Cakes have been a staple in American households for years especially in the south.

I decided to put a spin on this classic dessert by adding a little rum given to me by the folks at Old New Orleans Rum. The rum’s spice compliments the buttery flavor of the traditional pound cake. I also added Greek yogurt to lighten it a bit. When you bite into this cake the moisture from the yogurt lets all of the flavors melt into your mouth. After tasting the overflow i had from the batter, it was hard to resist the urge to slice into the entire cake. This Rum Pound Cake recipe is heaven! 

Rum Pound Cake

Rum Pound Cake

Rum Pound Cake



Rum Pound Cake
  1. 3 sticks unsalted butter, at room temperature, plus more for the pan

  2. 3 1/2 cups flour, plus more for the pan

  3. 1/2 teaspoon salt

  4. 1/2 teaspoon baking powder

  5. 1/4 cup rum

  6. 1 tablespoon vanilla extract

  7. 3 cups sugar

  8. 8 large eggs

  9. 1 cup Greek yogurt

  10. 1/2 tbsp cinnamon
  1. Preheat the oven to 325 degrees. Grease a 10-inch tube pan with a little butter, then dust it with flour, shaking out any excess.
  2. Whisk together the flour, salt and baking powder in a bowl.
  3. Beat the butter in the bowl of a stand mixer on medium speed until lightened and smooth.
  4. Increase the speed to medium-high; gradually add the sugar, mixing to form a light and fluffy mixture; this will take about 8 minutes. Stop a few times to scrape down the sides of the bowl.
  5. Reduce the speed to medium. Add the eggs one at a time, until eggs are beated in.
  6. Reduce the speed to low. Add the rum and vanilla extract to the batter.
  7. Now gradually add flour to the mixer.
  8. Lastly, add Greek yogurt and cinnamon to the bowl, stir in slowly.
  9. Bake for 1 hour and 30 minutes; a toothpick inserted into the cake should come out clean. Flip cake out onto a wire rack to cool for 1 hour before cutting.
  1. Serve with fruit and whipped creme.
Adapted from Washington Post
Adapted from Washington Post
Eat.Drink.Shop.Love : A Lifestyle Blog
 *The rum for this recipe was provided by Old New Orleans Rum

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